Dwain Pannell
TVWBB Hall of Fame
The other night, I took a small Eye of Round Roast and seared it in Olive Oil. Mixed some herbs and spices in a bit of oil and coated the roast, basting with the herb/oil a few times throughout the cook, thinly sliced and served on a roll with provolone and au jus for dipping. Quick and simple supper. Yum!











